Chocolate Mousse with Ginger Biscuit



6 eggs, separated
180g chocolate
vanilla pod
40g sugar

Biscuit – 115g butter
130g sugar
Tsp vanilla
1 eggs
65g molasses or treacle
200g flour
1 heaped tsp baking powder
2tsp grd ginger
1 tsp grd cinnamon
¼ tsp fresh ground black pepper


  1. Separate the eggs and whisk the whites with the sugar
  2. Melt the choc. Take off the heat, add yolks and vanilla. Mix quickly
  3. Fold in white a bit at a atime
  4. Spoon into 6 dishes, glasses. Chill 2hours at least
  5. Biscuits – beat the butter, sugar and vanilla. Add the eggs and molasses
  6. In a separate bowl, mix the dry ingredientrs
  7. Add the wet, mix to combine
  8. Press the mix into a lined rectangular mould (it will fill half a 9x5loaf tin)
  9. Freeze
  10. Cut into very thin slices, then bake at 180c for about 8-10mins
  11. Cool
  12. Serve the mousses with a little crème fraiche and fruit and biccies to dip into the mousse

Back Forward